Categories: Slow Cooker
Ingredients
- 1 batch of Andrea’s Pork Recipe (about a pound and half or so of shredded pork)
- 1/2 a red onion, chopped
- about a cup of pickle slices, drained of juice and chopped
- about a cup (depending on how many you’re making) of Monterey Jack cheese, shredded
- Extra BBQ sauce (I use Sweet Baby Ray’s)
- Big flour tortillas (the “burrito” sized ones work best)
Directions
- Preheat your indoor griddle or a big skillet to medium-high heat. Spray lightly with cooking spray.
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Lay out however many flour tortillas you’re going to use. Spread pulled pork down across the bottom half of each tortilla. Add chopped red onion, chopped pickles and cheese on top of the pork. Drizzle just a bit more BBQ sauce down. Fold the top part down to cover the bottom portion.
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Place each quesadilla in your skillet one at a time. Brown on both sides (about 4 minutes or so each side). Remove once browned up and slice in half (to give you two quesadillas). Repeat with your other tortillas.
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Easy, right? If you have the leftover pork or brisket, this is supper in no time. I went ahead and made up a batch of pulled pork for this recipe and we had plenty to go for 8 tortillas.
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Seriously…thank you to the people at my gym for serving me awesome BBQ quesadillas at 8:30 a.m…I appreciate it :).